Gourmet is a food magazine. And famously was a food magazine, but a certain media empire failed to maintain the trademark, and so it is our food magazine now—yours, too, if you want. We deliver newsletters to our treasured paid subscribers at least twice weekly via electronic mail. One will feature a recipe from our brilliant squad culinaire, the other will be an assortment of investigations, scoops, vibe reports, diatribes, and all manner of gossip from the front lines of the human appetite.
We—the five worker-owners behind Gourmet—love to cook, and love to eat. Which, duh, obviously: We (re)started a food magazine. But it feels worth saying at a time when so much of mainstream food media has adopted a strategically aversive relationship to the topic. In the pursuit of endless audience growth, they prioritize recipes geared towards people who don’t particularly like prepping or cooking or doing dishes, and run clickbait designed to inspire angst rather than joy. We think you deserve more than 20-minute meals, lightly edited press releases, and another story about the decline of restaurant service. You deserve to read something delicious.
A big part of our deal is that we’re a co-op. The five worker-owners share proceeds (and losses) equally, and we pay contributors both a standard rate for their work and a cut of those proceeds on the back end. We’re building this together.
Salade verte!
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